Pine Mint Gelato with Pine Oil and Olive Oil Powder Recipe

This is the first of 3 recipes I'll be posting from the Home Alone themed dessert tasting menu I did way back in December. Took me long enough! These are from the "Keep the Change" Sundae courses. (Kelsey - this one's for you. Don't think I forgot...)

Photo by Laurel Dailey.

Ingredients

for Gelato

2 cups milk
1 cup heavy cream
1/2 cup sugar
1 1/2 cups fresh pine needles 
1/2 cup to 3/4 cup fresh mint leaves

4 egg yolks

for Olive Oil Powder
2 cups Tapioca Malodextrin (give or take)
1 tablespoon Arbequina Olive Oil (or other pungent and fragrant olive oil)

for Pine Oil
2 cups fresh pine needles
1 cup light tasting olive oil

Directions

For Gelato put first 5 ingredients in sauce pan over a low heat, stirring often with a whisk. When bubbles start to form around the edges, remove from heat. Place egg yolks in separate bowl and whisky slightly to break them up a bit. Pour hot cream and milk mixture through a sieve to strain out the needles and mint into separate bowl, reserve the herbs. Pour a small amount of the, still hot, strained milk and cream mixture into the egg yolks while whisking. Continue to add the liquid while whisking until thoroughly combined. Taste the custard base to see if it needs more pine or mint. If so, add the used herbs plus a few more handfuls of fresh herbs for this last potion. Return the pan to the stove and heat for about a minute - just until the custard thickens a tad. Strain once again and refrigerate overnight. Churn in ice cream maker for about 20-25 minutes till thick and creamy. 

For Olive Oil Powder add 3 tablespoons of Malodextrin to olive oil. Continue to add malodextrin tablespoon by tablespoon until it thickens in to a powder. Pass through sieve to fluff.

For Pine Oil place pine needles and oil in blender and blend on high until liquified. Pass through a sieve or strainer. 

To complete, scoop out a small portion of gelato, spoon powder over top and garnish with dots of pine oil. 

Enjoy!